Butterscotch Bread
This incredibly moist Butterscotch Bread is made with instant pudding mix for rich flavor. Topped with vanilla icing and butterscotch chips, it's perfect for breakfast or dessert.
Ingredients
- For the Bread:
- 3.4 oz instant butterscotch pudding mix 1 box, dry mix
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup unsalted butter softened to room temperature
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract pure extract recommended
- ⅔ cup milk whole or 2%
- 2 tablespoons sour cream full-fat
- For the Icing:
- ½ cup powdered sugar
- 2-3 tablespoons milk
- ¼ teaspoon vanilla extract
- ¼ cup butterscotch chips for topping
Instructions
- Prep the oven and pan: Preheat oven to 350°F. Spray a 9x5-inch loaf pan generously with nonstick cooking spray, ensuring corners and sides are well coated.
- Combine dry ingredients: In a large mixing bowl, whisk together flour, butterscotch pudding mix, baking powder, baking soda, and salt for about 30 seconds. Set aside.
- Mix butter and sugar: In a separate bowl, cream softened butter and granulated sugar using an electric mixer on medium-high speed for 2-3 minutes until light, fluffy, and pale yellow.
- Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Pour in vanilla extract and mix until smooth and creamy.
- Alternate dry and wet ingredients: Add one-third of flour mixture to butter mixture, mixing on low speed until just combined. Add half of the milk and all of the sour cream, mix again. Add another third of flour, then remaining milk. Finish with last portion of flour. Mix only until no dry streaks remain. Do not overmix.
- Transfer and bake: Pour batter into prepared loaf pan and spread evenly. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool completely: Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Allow to cool completely (about 1 hour) before icing.
- Make the glaze: In a small bowl, whisk together powdered sugar, 2 tablespoons milk, and vanilla extract. Add more milk if needed for a thick but pourable consistency.
- Drizzle and serve: Drizzle icing over completely cooled bread, letting it drip down the sides. Immediately sprinkle butterscotch chips over wet icing. Let icing set for 10 minutes before slicing.
Notes
Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze (without icing) for up to 2 months wrapped tightly in plastic wrap and placed in a freezer bag.
Substitutions: Greek yogurt can replace sour cream. Use 2% milk instead of whole milk if preferred.
Variations: Try different pudding flavors (vanilla, chocolate, pistachio), add ½ cup chopped nuts or chocolate chips, or top with streusel instead of icing.
Muffins: Fill muffin cups two-thirds full and bake at 350°F for 18-22 minutes. Makes about 12 muffins.
Tips: Use instant pudding mix (not cook-and-serve). Ensure butter is softened to room temperature. Don't overmix once flour is added. Cool bread completely before adding icing to prevent melting.Claude can make mistakes. Please double-check responses.
Substitutions: Greek yogurt can replace sour cream. Use 2% milk instead of whole milk if preferred.
Variations: Try different pudding flavors (vanilla, chocolate, pistachio), add ½ cup chopped nuts or chocolate chips, or top with streusel instead of icing.
Muffins: Fill muffin cups two-thirds full and bake at 350°F for 18-22 minutes. Makes about 12 muffins.
Tips: Use instant pudding mix (not cook-and-serve). Ensure butter is softened to room temperature. Don't overmix once flour is added. Cool bread completely before adding icing to prevent melting.Claude can make mistakes. Please double-check responses.